Potato-Crusted Salmon with Herb Salad Recipe

Potato-Crusted Salmon with Herb Salad Recipe

How To Make Potato-Crusted Salmon with Herb Salad

Level up a fish recipe with this potato-crusted salmon that’s cooked until golden and crisp. It’s served with salad mix in a lemon mustard vinaigrette.

Preparation: 15 minutes
Cooking: 15 minutes
Total: 30 minutes



  • 4cupsfrozen shredded potatoes,(hash browns)
  • 2tbspsnipped chives
  • 2tbspall-purpose flour
  • salt and freshly ground pepper
  • 32ozskinless salmon fillets
  • 1cupvegetable oil
  • tspfresh lemon juice
  • 1tspDijon mustard
  • tbspextra-virgin olive oil
  • 4ozherb salad mix,(6 cups)


  1. In a medium bowl, toss the potatoes with the chives and flour and season with salt and pepper.

  2. Lay the salmon fillets on a work surface and season with salt and pepper. Evenly pat the shredded potatoes onto the top of each fillet.

  3. In a large nonstick skillet, heat the oil until shimmering.

  4. Carefully add the salmon fillets to the oil, potato side down, and cook for about 8 minutes over moderately high heat, undisturbed, until browned.

  5. Carefully flip the salmon and cook for 1 minute longer.

  6. Using a slotted spatula, transfer the salmon to plates. Blot off any excess oil.

  7. Meanwhile, in a medium bowl, whisk the lemon juice, mustard, and olive oil. Season with salt and pepper.

  8. Add the herb salad mix and toss to coat. Transfer the salad and salmon to plates and serve.


  • Calories: 1150.69kcal
  • Fat: 91.82g
  • Saturated Fat: 11.34g
  • Trans Fat: 0.43g
  • Monounsaturated Fat: 52.61g
  • Polyunsaturated Fat: 19.05g
  • Carbohydrates: 31.18g
  • Fiber: 4.23g
  • Sugar: 1.50g
  • Protein: 50.38g
  • Cholesterol: 124.74mg
  • Sodium: 1107.38mg
  • Calcium: 58.43mg
  • Potassium: 1541.43mg
  • Iron: 2.59mg
  • Vitamin A: 108.61µg
  • Vitamin C: 42.62mg
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